The filling is a rich combo of pure pumpkin, coconut sugar, real maple syrup, mascarpone cheese (an Italian cream cheese found in the specialty cheese section or cream cheese section at your local market), eggs and spices. Save my name, email, and website in this browser for the next time I comment. Preheat oven to 350 degrees. Spiced Nut Crust: Combine all ingredients except pecan halves; stir well. Add remaining pumpkin pie filling ingredients to the bowl and beat just until smooth. Poke the crust gently with the fork. Virtually any filling works well in a nut pie crust, either baked, cheesecake, or no bake fillings. Preheat your oven to 375 degrees F.  In the bowl of a food processor, pulse all crust ingredients … If you’re a pumpkin fan, you may want to check out the Pumpkin Vanilla Spice bread too . Press pecan halves onto rim of crust at 1 inch intervals. Crimp the edges with a fork if preferred. Add remaining pumpkin pie filling ingredients to the bowl and beat just until smooth. This recipe is mostly carbohydrates and fat. Note:  You can add more or less cinnamon, allspice or nutmeg if you’d like. Pour into prepared pie shell. Bake for approximately 45 to 50 minutes or until pie is set, making sure to remove the pie shield the last 15 minutes of cooking so the edges get golden. Ingredients in pecan nut pie crust You’ll need a handful of things to make this recipe: 3 cups of pecans 2 tablespoons brown sugar (you can sub a brown sugar substitute for this). GoVEG! Especially if you hate wasting time in the kitchen chopping like me! These tarts are delicious—with no gluten, eggs or dairy! ½ heaping cup mascarpone cheese (find in the cream cheese or specialty cheese section). Being celiac, this doesn’t really work for me. Press onto bottom and sides of a 9 inch pie plate. You can chop the nuts by hand of course or use any chopping equipment you own like the “chopper.”. Or be weird like me and eat some egg whites or a protein shake (just mix up protein powder and water and gulp it down) first and then dive into the pie (I’ve done this for breakfast before!) Press mixture in bottom and up sides of a 9-inch pie plate. To help prevent the edges of the pie from burning, make a pie shield. My name is Gretchen Price and I am a professional pastry chef of over 20 years. This pecan nut pie crust is the perfect foundation for the Thanksgiving staple, pumpkin pie. Pumpkin Pie Tartlets with Maple Pecan Crust After discovering I had multiple food sensitivities, I began developing holiday recipes that would be safe for me, but enjoyable for others, too. For the last 5 years, I have been sharing all the recipes from my bakery at Gretchen's Bakery as well as my experiences in the professional baking industry. Savings Bundle: Get Both Guides and SAVE! If the pie starts to brown on the top too quickly, cover the whole thing in foil. Bake at 450F for 10 minutes. With scissors, cut out the center and round off edges to leave a 2-inch-wide ring. https://www.atkins.com/recipes/pumpkin-pie-with-pecan-crust/1662 Stir to blend. This isn't your typical pumpkin pie. Get your favorite articles delivered right to your inbox! https://www.crazyforcrust.com/moms-classic-pumpkin-pie-recipe Unfold the ring and place over your pie. I make it my personal mission to help make everyone the best bakers they can be by teaching the science of baking while making delicious recipes. Beat eggs in a bowl. Please support us! Here’s how (I borrowed these instructions from the Reynolds Wrap site):  To make a foil shield, fold a 12-inch foil square into quarters. Bake for 8 minutes or until golden brown; this will pre-bake the crust. Copyright © 2019 Valerie Cogswell. “Dad Bods and Rescue Dogs” Calendar on Sale! Reserve remaining pecan mixture for topping. Add egg and melted butter and pulse again a few times or just until the dough comes together. Pour filling into crust and bake, covering edges of crust in foil if using pie pan, for 40 minutes. FILLING: In a medium bowl, beat lightly, add pumpkin, evaportaed milk, granulated sugar 1/2 cup brown sugar, cinnamon, ginger, nutmeg, salt and cloves. Or just have it as it is when you want as a healthy splurge. Simmer 3 cups of almond or soy milk with 1/2 cup of sugar for 2 hours until it is thick and about 3/4 cup in volume. Learn how your comment data is processed. Add the butter and stir until well blended Just real food at its finest. In the meantime, make the filling. Press the mixture into a pie plate and bake in 325ºF oven for 10 minutes. If you want the crust to be on the sweeter side, add in … Gently press walnut crust on the bottom and up the sides of the pie plate, making sure to press the dough so it’s evenly dispersed in all areas. There are a few ways to indulge in dessert while keeping your waist line in check: have a light dinner of lean protein like grilled chicken or shrimp for example, plus some green veggies (low in carbs.) Remove the pie crust from the oven. Traditionally, pumpkin pie is of course made with a wheat-based crust. This will help the crust to not stick to the pan (make sure to the get the top of the pie plate too.) In honor of November, I just had to share with you this keto-friendly healthy pumpkin pie recipe from my friends at the Natural Health Advisory Institute (and no they didn’t ask me to write about it, either!) Hope you love it as much as I do. Bake crust with pie shield for 20 minutes on the middle rack in the oven. Pie Filling: Combine all ingredients except crust; stir well. I recently transitioned my blog to vegan to get my business life in alignment with my personal beliefs. Pour in filling. The Environmental and Social Impact of Top Holiday Gifts, The Shocking Truth About What Happens to ‘Surplus’ Zoo Animals, Holiday Plants That Are Toxic to Dogs and Cats. Cool completely before filling. Pulse nuts, coconut sugar and salt in a food processor until just ground (about 10 to 13 pulses) making sure not to over pulse. Place the dough into a 9-inch greased pie pan (use a little coconut oil) and gently press the crust into the pie plate and up the sides. Bake for 10 minutes, then reduce the oven to 350 degrees F and bake for 25-35* minutes more or until the center is firm and a tooth pick poked into the center comes out clean. This gluten-free pie crust can easily become a Keto-friendly recipe by swapping the sugar for an approved sweetener such as stevia. Keto Pumpkin Pie Recipe w/ Pecan Crust. No artificial anything. The crumbly crust is made from toasted nuts, sweetened with maple syrup, and spiced with cinnamon and the pumpkin filling is decadently rich and creamy, thanks to dairy-free sweetened condensed milk. Yum. Remove from oven; let cool. Will let you know how it turns out. Pumpkin Pie with Date-Nut Crust. 8 Plant-Based Recipes to Maintain Your Blood Pressure During the Holidays. Preheat oven to 375 degrees F. Prepare Deep-Dish Pie Pastry. Vegan recipes from a professional baker that will make everyone the best bakers they can be. Step 4 Combine pumpkin puree, eggs, sweetener, … All Rights Reserved. Nut-based pie crusts are becoming more popular as people with diet restrictions and health conditions look to substitute sugar and gluten while maintaining the great taste and texture of their favorite desserts. Serving protein alongside the pie will prevent a blood sugar spike and minimize fat storage and cravings later on. Serve it warm, room temperature or cold. Going to try this for Thanksgiving. Sign up for daily news from OneGreenPlanet. 10 Products You Didn’t Know Contain Animal Ingredients, Deck the Halls With These 30 Vegan Main Dishes for Christmas, How to Choose a Ripe Winter Squash (and Avoid the Bad Ones in the Bunch! Preheat oven to 350 degrees. Beat eggs in a bowl. Carefully remove the shield. crumbs, sugar and salt in a medium bowl. Instead, I used coconut flour for the base of the crust… https://www.saveur.com/article/Recipes/Pumpkin-Pie-with-Pecan-Crust All your favorite pumpkin pie spices are mixed with pumpkin, eggs and maple syrup for a simple, not-too-sweet filling. I made the crust by grinding up walnuts (pecans would be awesome too – they’re just more expensive) with coconut sugar (find it in the sugar section at your local market or Whole Foods) in my food processor and mixing in an egg white plus a touch of butter until it forms a nutty dough. 2 In a medium bowl mix together almond flour, chopped pecans (if you can not find chopped pecans at the store just throw whole pecans in a food processor to get that fine texture), cinnamon, nutmeg, and butter. Process pecans, oats, butter, granulated sugar, and 1/2 teaspoon salt in a food processor until finely ground, 2 to 4 minutes. To make the crust, put the dates, pecans, and oats in a high-performance blending appliance and process until the mixture forms a dough. Making Crazy Good Grain-Free Crust. Chocolate Crinkle Sandwich Cookies [Vegan], 10 Vegan Lentil Soups, Stews, and Curries to Keep You Warm and Satisfied this Winter. Being publicly-funded gives us a greater chance to continue providing you with high quality content. In a large bowl, pour the pumpkin, evaporated milk, remaining maple syrup, eggs, cinnamon, pumpkin pie spice, vanilla extract, and remaining salt. Share; Tweet; Pin; 7 shares. The balance of protein, fat and carbs is a good thing and will prevent blood sugar from spiking! Try this oatmeal crust spices up this pumpkin pie. Enjoy. Reduce oven temperature to 350 degrees F … Pumpkin pie with pecan pie crust – Bake crust for 10 minutes first at 350ºF, fill with pumpkin pie filling, and bake at … Then follow the meal with pie for dessert. This luscious pumpkin pie is all natural, contains no refined white sugar and is gluten free. by Amanda C. Hughes November 1, 2013. by Amanda C. Hughes November 1, 2013 7 comments 5549 views. Preheat the oven to 350 degrees F. Oil a 9-inch pie plate. Mix pecans and brown sugar in small bowl; place 3/4 cup pecan mixture in bottom of pie shell. Pour into crust. https://www.onegreenplanet.org/.../pumpkin-pie-with-cinnamon-nut-crust Spoon date-nut mixture into unbaked pie crust. Bake crust with pie shield for 20 minutes on the middle rack in the oven. Easy Swaps to Help Make Your Holidays Waste Free! 6 Tips to Help Keep Your Pets Safe During the Holidays, Keep This Checklist in Mind Before You Adopt an Animal This Holiday Season, 15 High-Fiber Plant-Based Recipes to Keep You Regular During the Holidays, Guide to High-Protein Legumes: Health Benefits and Recipes, Turmeric-Based Plant-Based Recipes to Fight Inflammation During the Holidays. This site uses Akismet to reduce spam. Pour the filling into the crust and carefully replace the pie shield. Boy and Dog with “Superpowers” Paired in Heart Warming Adoption Story, How Henry and His Dog Finn Raise Funds for Rescue Animals Through their Adventures. Let the pie rest for about 1 hour (it’s awesome cold too!) Whip the egg whites to stiff peaks and fold into the cooled pumpkin mixture then pour the filling into the prepared pie plate. The pie is so delicious just on its own, but then pile on that creamy pumpkin pie filling and you are in pumpkin pie paradise. ), Zoochosis and the Many Ways We Have Failed Zoo Animals, Photo of Pit Bull Who Used to Be Kept in a Crate and Abused for Fights Proves There Is Always Hope, Banana and Peanut Butter Flapjacks [Vegan, Gluten-Free], Watch Beautiful Moment Injured Elephant Calf Is Reunited With Mom After Horrible Snare Accident (VIDEO), 3/4 cup vegan sweetened condensed milk (recipe below), Cream from a refrigerated can of full-fat coconut milk. Or chop the nuts until they are almost ground and then stir in the coconut sugar and salt. Pumpkin Pie with Walnut Crust (Gluten Free). In the meantime, make the filling. Wrap the edges of the tinfoil under the pie plate. If you don’t have a food processor, I highly suggest one. Bake at 425 degrees F (220 degrees C) for 15 minutes. Do You Know Where Your Holiday Ham Comes From? Pumpkin Pie with Date-Nut Crust is a classic dessert with a jazzy twist. Grind the toasted nuts in a food processor and then add the cinnamon, coconut oil, and maple syrup, Press into a 10-inch tart pan or pie plate and freeze while you prepare the filling for the pumpkin pie, Add warm water to the egg replacer and whisk smooth, Combine all the ingredients together in a large mixing bowl and whisk smooth, Pour into frozen crust and bake at 350°F oven for approximately 35-40 minutes until it is no longer liquid in the center, Cool completely then whip the coconut fat with the confectioner's sugar and vanilla to a whipping cream consistency, top the tart with the whipped cream. Combine pumpkin, half-and-half, granulated sugar, eggs, pumpkin pie spice, and salt in large bowl; mix well. Paleo Pumpkin Pie with Nut-Free Pie Crust This Paleo Pumpkin Pie fills a homemade pie crust with a rich, warmly spiced pumpkin custard that the whole family will love. Bake at 350 degrees for 50 to 55 minutes or until set. Start checking it at 30. Freeze 15 minutes. I also stay away from grains so a simple swap for gluten-free flour wasn’t in the cards either. Whip the heavy cream if using. Preheat oven to 350 degrees F. Toast pecans and oats on a baking sheet until golden and fragrant, 10 to 12 minutes; cool. Combine ground nuts of choice, melted butter, and sugar. Yes, please do!!! Using a hand mixer, beat the pie filling mixture … Generously spray the bottom, sides and top of pie plate with cooking spray. Plus it’s delicious! Remove from the oven and increase temperature to 425 degrees F (220 degrees C). The filling won’t turn out as smooth if you don’t blend it, but will work in a pinch. The easy crust is made with oats, oil, and pecans, a quick crust to make on a busy day. 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